Oat Polar Lipids Improve Cardiometabolic-Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Crossover Study in Healthy Young Adults.

It has been suggested that intake of polar lipids may beneficially modulate various metabolic variables. The purpose of this study was to evaluate the effect of oat polar lipids on postprandial and second meal glycemic regulation, blood lipids, gastrointestinal hormones, and subjective appetite-related variables in healthy humans. In a randomized design, twenty healthy subjects ingested four liquid cereal-based test beverages (42 g of available carbohydrates) containing: i. 30 g of oat oil with a low concentration (4%) of polar lipids (PLL), ii. 30 g of oat oil containing a high concentration (40%) of polar lipids (PLH), iii. 30 g of rapeseed oil (RSO), and iv. no added lipids (NL). The products were served as breakfast meals followed by a standardized lunch. Test variables were measured at fasting and during 3 h after breakfast and two additional hours following a standardized lunch. PLH reduced glucose and insulin responses after breakfast (0-120 min) compared to RSO, and after lunch (210-330 min) compared to RSO and PLL (p < 0.05). Compared to RSO, PLH resulted in increased concentrations of the gut hormones GLP-1 and PYY after the standardized lunch (p < 0.05). The results suggest that oat polar lipids have potential nutraceutical properties by modulating acute and second meal postprandial metabolic responses.

Type and timing of exercise during lunch breaks for suppressing postprandial increases in blood glucose levels in workers.

OBJECTIVES: Suppression of postprandial hyperglycemia may aid in preventing lifestyle-related diseases in working people. The present study aimed to identify the types and timings of exercises that can be performed by working people during a 60-minute lunch break that are effective in attenuating postprandial increases in blood glucose levels. METHODS: Healthy working people aged 20 years and older were subjected to aerobic (AER) or resistance (RES) exercise before (Pre) and after (Post) lunch, assuming a 60-minute lunch break, with fixed 20-minute lunch and rest periods. These exercise sessions of 4 different patterns were performed by each participant. Serial measurements of blood glucose levels were obtained every 15 minute using a Flash Glucose Monitoring System. RESULTS: Data were analyzed for 11 participants who completed the protocol. Our incremental area under the curve (IAUC) analysis indicated that the AER-Post condition was associated with the most significant hypoglycemic effect, followed by the AER-Pre condition. Although the RES-Post showed no significant difference, a decrease in the IAUC comparison is apparent. However, the RES-Pre condition exerted no acute effect on blood glucose levels. CONCLUSIONS: Workers may benefit from a 20-minute aerobic exercise period, following a 20-minute lunch and a 20-minute rest period, as this may help prevent progression to diabetes. Furthermore, performing 20-minute aerobic exercises prior to lunch may also attenuate postprandial increases in blood glucose levels. Therefore, if the lunch breaks are short, aerobic exercises are recommended before lunch.

Ingestion of Helianthus tuberosus at Breakfast Rather Than at Dinner Is More Effective for Suppressing Glucose Levels and Improving the Intestinal Microbiota in Older Adults.

To date, nutritional studies have focused on the total intake of dietary fiber rather than intake timing. In this study, we examined the effect of the timing of daily Helianthus tuberosus ingestion on postprandial and 24 h glucose levels, as well as on intestinal microbiota in older adults. In total, 37 healthy older adults (age = 74.9 ± 0.8 years) were recruited. The participants were randomly assigned to either a morning group (MG, n = 18) or an evening group (EG, n = 17). The MG and EG groups were instructed to take Helianthus tuberosus powder (5 g/day) just before breakfast or dinner, respectively, for 1 week after the 1-week control period. The glucose levels of all participants were monitored using a continuous glucose monitoring system throughout the 2 weeks. The intestinal microbiota was analyzed by sequencing 16S rRNA genes from feces before and after the intervention. There were no significant differences in the physical characteristics or energy intake between groups. Helianthus tuberosus intake led to decreases in tissue glucose levels throughout the day in both groups (p < 0.01, respectively). As a result of examining the fluctuations in tissue glucose levels up to 4 hours after each meal, significant decreases in the areas under the curves (AUCs) were observed for all three meals after intervention, but only in the MG (breakfast: p = 0.012, lunch: p = 0.002, dinner: p = 0.005). On the other hand, in the EG, there was a strong decrease in the AUC after dinner, but only slight decreases after breakfast and lunch (breakfast: p = 0.017, lunch: p = 0.427, dinner: p = 0.002). Moreover, the rate of change in the peak tissue glucose level at breakfast was significantly decreased in the MG compared to the EG (p = 0.027). A greater decrease was observed in the change in the blood glucose level after the ingestion of Helianthus tuberosus in the MG than in the EG. Furthermore, the relative abundance of Ruminococcus in the MG at the genus level was significantly higher at baseline than in the EG (p = 0.016) and it was also significantly lower after the intervention (p = 0.013). Our findings indicate that Helianthus tuberosus intake in the morning might have relatively stronger effects on the intestinal microbiota and suppress postprandial glucose levels to a greater extent than when taken in the evening.

XVII Congreso SEINAP. Ritmos circadianos y crononutrición / XVII Congreso SEINAP. Circadian rhythms and chrononutrition

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Trapezius muscle activity and body movement at the beginning and the end of a workday and during the lunch period in female office employees.

The aim of this study was to analyze the activity of the trapezius muscle and the arm acceleration during the course of a workday in office employees. It was examined if there are significant changes in trapezius muscle activity in the afternoon compared to the morning work period and relationships to the level of arm acceleration during lunchtime. Nineteen female office employees were recruited. A one hour period of the work in the morning, afternoon, and lunchtime were compared. The measures of the trapezius muscle activity and muscle rest time (TR) did not significantly differ between working in the morning (TR: median 10%; range 1%-49) or working in the afternoon (TR: median 18%; range 2%-34%). The 90th percentile of arm acceleration during lunch time significantly correlated with less trapezius muscle activity in the afternoon compared to the morning values (RT: Spearman R=0.80; p<0.01). Differences in the duration and level of trapezius muscle activity were bigger between the subjects than between different work periods or between lunchtime and work. Furthermore it seems that higher arm accelerations during lunch may be beneficial in reducing trapezius activity in the afternoon compared to the morning values.

The effects of a mid-morning snack and moderate-intensity exercise on acute appetite and energy intake in 12-14-year-old adolescents.

Energy intake (EI) and energy expenditure (EE) should not be considered independent entities, but more an inter-connected system. With increased physical activity and reduced snacking initiatives as prevalent Public Health measures, any changes to subsequent EI from these recommendations should be monitored. The aim of this study was to investigate changes in acute EI and appetite over four conditions: (1) a control condition with no snack and no exercise (CON); (2) a snack condition (+1 MJ; SK); (3) a moderate-intensity cycling exercise condition (-1 MJ; EX); and finally (4) both snack and exercise condition (+1 MJ, -1 MJ; EXSK). Acute changes in appetite (visual analogue scale) and lunchtime EI (ad libitum pizza meal) were recorded in twenty boys and eighteen girls (12-13 years). Lunch EI was not significantly different between conditions or sexes (P>0·05). Relative EI was calculated, where the energy manipulation (+1 MJ from the snack or -1 MJ from the exercise) was added to lunchtime EI. Relative EI indicated no significant differences between the sexes (P>0·05); however, in the EX condition, relative EI was significantly lower (P<0·001) compared with all other conditions. Appetite increased significantly over time (P<0·001) and was significantly higher in the CON and EX conditions compared with the SK and EXSK conditions. No significant sex differences were found between conditions. When aiming to evoke an acute energy deficit, increasing EE created a significantly larger relative energy deficit than the removal of the mid-morning snack. Sex was not a confounder to influence EI or appetite between any of the conditions.

Impact of dose-response calorie reduction or supplementation of a covertly manipulated lunchtime meal on energy compensation.

Numerous studies have examined energy compensation following overfeeding regimes whereas much less is known about the impact of acute underfeeding on energy compensation and fewer still have compared energy reduction and addition in the same group of individuals. This study compared the effects of consuming lunches with varying energy content (7.2-fold difference) on subsequent energy intake. A total of 27 healthy males took part in this randomized, crossover study with five treatments: 163kcal (very low energy meal, VLEM), 302kcal (low energy meal, LEM), 605kcal (control), 889kcal (high energy meal, HEM), and 1176kcal (very high energy meal, VHEM) served as a noodle soup. Participants were instructed to consume a standardized breakfast in the morning and they were provided with one of the five treatments for lunch on non-consecutive test day. Test lunches were matched for palatability, sensory properties, and volume. Participants were provided with an afternoon snack and ad libitum dinner on each test day and recorded food intake for the rest of the day. Appetite ratings were measured at regular intervals. As the energy content of treatments increased, participants' hunger, desire to eat, and prospective consumption decreased significantly whereas fullness increased significantly. However, no significant difference in subsequent meal intake was found between the treatments (P=0.458): 1003kcal VLEM, 1010kcal LEM, 1011kcal control, 940kcal HEM, and 919kcal VHEM. Total daily energy intake was statistically significantly different between the treatments (P<0.001) and was varied directly with the energy content of the lunchtime meal. Despite the large difference in energy content between the treatments, participants did not compensate for the "missing calories" or "additional calories" at subsequent meals. These results suggest that covertly manipulated, equally palatable, sensory and volume matched meals have the potential to promote either positive or negative energy balance if the effects seen in this single meal study are sustained.

The effects of video observation of chewing during lunch on masticatory ability, food intake, cognition, activities of daily living, depression, and quality of life in older adults with dementia: a study protocol of an adjusted randomized controlled trial.

BACKGROUND: Masticatory functioning alters with age. However, mastication has been found to be related to, for example, cognitive functioning, food intake, and some aspects of activities of daily living. Since cognitive functioning and activities of daily living show a decline in older adults with dementia, improving masticatory functioning may be of relevance to them. A possible way to improve mastication may be showing videos of people who are chewing. Observing chewing movements may activate the mirror neuron system, which becomes also activated during the execution of that same movement. The primary hypothesis is that the observation of chewing has a beneficial effect on masticatory functioning, or, more specifically, masticatory ability of older adults with dementia. Secondary, the intervention is hypothesized to have beneficial effects on food intake, cognition, activities of daily living, depression, and quality of life. METHODS/DESIGN: An adjusted parallel randomized controlled trial is being performed in dining rooms of residential care settings. Older adults with dementia, for whom also additional eligibility criteria apply, are randomly assigned to the experimental (videos of chewing people) or control condition (videos of nature and buildings), by drawing folded pieces of paper. Participants who are able to watch each other's videos are assigned to the same study condition. The intervention takes place during lunchtime, from Monday to Friday, for 3 months. During four moments of measurement, masticatory ability, food intake, cognitive functioning, activities of daily living, depression, and quality of life are assessed. Tests administrators blind to the group allocation administer the tests to participants. DISCUSSION: The goal of this study is to examine the effects of video observation of chewing on masticatory ability and several secondary outcome measures. In this study, the observation of chewing is added to the execution of the same action (i.e., during eating). Beneficial effects on masticatory ability, and consequently on the other outcome measures are hypothesized. The intervention may be easily integrated into daily care, and might add to the lives of the increasing number of older adults with dementia by beneficially influencing multiple daily life functions. TRIAL REGISTRATION: NTR5124. Registration date: 30 March 2015.

Short-term effects of lunch on children's executive cognitive functioning: The randomized crossover Cognition Intervention Study Dortmund PLUS (CogniDo PLUS).

OBJECTIVE: Studies indicate that eating lunch impairs some aspects of adults' cognitive functioning. However, the short-term effects of lunch on children's executive functions (EF) have not been examined. The Cognition Intervention Study Dortmund PLUS (CogniDo PLUS) investigated (a) short-term effects of lunch on EF in children and (b) whether the postprandial cortisol increase mediates putative lunch effects on EF performance. METHODS: 5th and 6th grade students of a comprehensive school in Gelsenkirchen (Germany) participated in the randomized crossover intervention study. On Day 1 of the study, Group 1 did not eat lunch,whereas Group 2 received lunch ad libitum. One week later on Day 2 the groups were treated vice versa. At the beginning of the afternoon lessons, the EF parameters task switching,working memory updating and inhibition were tested using a computerized test battery. Saliva samples were used to measure cortisol directly before lunch and again at the beginning of the cognitive assessment. Of the 215 initially recruited children 21 dropped out of the study due to illness or absence on one of the two test days. RESULTS: Lower ratios of false alarms in the working memory updating function were observed when children who ate lunch than for children who had no lunch (8.2% (lunch) versus 9.4% (no lunch), p b 0.01). Parameters of task switching and inhibition did not differ between children who ate lunch compared to children who had no lunch. Stratification according to postprandial cortisol increase showed that the subgroup with a high increase had lower ratios of false alarms after eating lunch, while false alarm values did not change in the group with a low increase. CONCLUSION: In contrast to findings in adults, the results indicate that children's EF are not impaired by lunch under true-to-life conditions. On the contrary, the current study even indicates beneficial effects of lunch intake for the working memory updating. The postprandial cortisol increase in the range observed in our sample does not seem to be related with negative effects on the performance of EF, but even seem to mediate the beneficial effect of lunch on the working memory updating.

Carbohydrate-rich breakfast attenuates glycaemic, insulinaemic and ghrelin response to ad libitum lunch relative to morning fasting in lean adults.

Breakfast omission is associated with obesity and CVD/diabetes, but the acute effects of extended morning fasting upon subsequent energy intake and metabolic/hormonal responses have received less attention. In a randomised cross-over design, thirty-five lean men (n 14) and women (n 21) extended their overnight fast or ingested a typical carbohydrate-rich breakfast in quantities relative to RMR (i.e. 1963 (sd 238) kJ), before an ad libitum lunch 3 h later. Blood samples were obtained hourly throughout the day until 3 h post-lunch, with subjective appetite measures assessed. Lunch intake was greater following extended fasting (640 (sd 1042) kJ, P< 0.01) but incompletely compensated for the omitted breakfast, with total intake lower than the breakfast trial (3887 (sd 1326) v. 5213 (sd 1590) kJ, P< 0.001). Systemic concentrations of peptide tyrosine-tyrosine and leptin were greater during the afternoon following breakfast (both P< 0.05) but neither acylated/total ghrelin concentrations were suppressed by the ad libitum lunch in the breakfast trial, remaining greater than the morning fasting trial throughout the afternoon (all P< 0.05). Insulin concentrations were greater during the afternoon in the morning fasting trial (all P< 0.01). There were no differences between trials in subjective appetite during the afternoon. In conclusion, morning fasting caused incomplete energy compensation at an ad libitum lunch. Breakfast increased some anorectic hormones during the afternoon but paradoxically abolished ghrelin suppression by the second meal. Extending morning fasting until lunch altered subsequent metabolic and hormonal responses but without greater appetite during the afternoon. The present study clarifies the impact of acute breakfast omission and adds novel insights into second-meal metabolism.

The strong relation between post-hemodialysis blood methylglyoxal levels and post-hemodialysis blood glucose concentration rise.

BACKGROUND: Hemodialysis is known to decrease blood glucose concentration (BGC), insulin, and methylglyoxal levels. However, the effects of decreases in these factors on the increase in post-hemodialysis BGC remain unknown. This study identifies the effects of hemodialysis-induced changes in concentrations of these elements on post-hemodialysis BGC. METHODS: Study subjects included seventeen insulin-treated diabetes patients receiving hemodialysis. The fluctuations in BGC on hemodialysis-treatment days and non-hemodialysis-treatment days were evaluated using a continuous glucose monitoring system. BGC was evaluated before breakfast, before starting hemodialysis, at the end of hemodialysis, 1 h post-hemodialysis (lunch), and 6 h post-hemodialysis (dinner). BGC, insulin, and methylglyoxal levels were measured at the start and end of hemodialysis. This study also evaluated the changes in the concentrations of glucose and insulin in the arterial line and the venous line during hemodialysis. RESULTS: Hemodialysis decreases BGC, insulin, and methylglyoxal levels. Concentrations of glucose and insulin in the arterial line gradually decreased during dialysis, while concentrations in the venous line approached their original concentrations in the dialysis solution. BGC rose sharply after eating lunch 1 h post-hemodialysis. The blood glucose, insulin, and methylglyoxal concentrations at the end of hemodialysis were associated with the M values and the mean amplitude of glycemic excursion values between before lunch and dinner. In particular, methylglyoxal concentration at the end of hemodialysis was strongly related to the post-hemodialysis increase in BGC. CONCLUSION: Hemodialysis-induced decreases in methylglyoxal concentrations and methylglyoxal concentration at the end of hemodialysis influence post-hemodialysis fluctuations in BGC.

Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day.

BACKGROUND: Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. OBJECTIVES: The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. DESIGN: Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. RESULTS: Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (P<0.001). Hard foods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (P<0.05). Energy intake at dinner did not differ after both lunches (P = 0.16). CONCLUSIONS: Hard foods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.

The impact of food and nutrient-based standards on primary school children's lunch and total dietary intake: a natural experimental evaluation of government policy in England.

In 2005, the nutritional content of children's school lunches in England was widely criticised, leading to a major policy change in 2006. Food and nutrient-based standards were reintroduced requiring primary schools to comply by September 2008. We aimed to determine the effect of the policy on the nutritional content at lunchtime and in children's total diet. We undertook a natural experimental evaluation, analysing data from cross-sectional surveys in 12 primary schools in North East England, pre and post policy. Dietary data were collected on four consecutive days from children aged 4-7 years (n = 385 in 2003-4; n = 632 in 2008-9). We used linear mixed effect models to analyse the effects of gender, year, and lunch type on children's mean total daily intake. Both pre- and post-implementation, children who ate a school lunch consumed less sodium (mean change -128 mg, 95% CI: -183 to -73 mg) in their total diet than children eating home-packed lunches. Post-implementation, children eating school lunches consumed a lower % energy from fat (-1.8%, -2.8 to -0.9) and saturated fat (-1.0%; -1.6 to -0.5) than children eating packed lunches. Children eating school lunches post implementation consumed significantly more carbohydrate (16.4 g, 5.3 to 27.6), protein (3.6 g, 1.1 to 6.0), non-starch polysaccharides (1.5 g, 0.5 to 1.9), vitamin C (0.7 mg, 0.6 to 0.8), and folate (12.3 µg, 9.7 to 20.4) in their total diet than children eating packed lunches. Implementation of school food policy standards was associated with significant improvements in the nutritional content of school lunches; this was reflected in children's total diet. School food- and nutrient-based standards can play an important role in promoting dietary health and may contribute to tackling childhood obesity. Similar policy measures should be considered for other environments influencing children's diet.

How about lunch? Consequences of the meal context on cognition and emotion.

Although research addresses the effects of a meal's context on food preference, the psychological consequences of meal situations are largely unexplored. We compared the cognitive and emotional effects of a restaurant meal eaten in the company of others to a solitary meal consumed in a plain office using pre- and post-tests analysis and controlling for the kind and amount of food consumed. Three tasks were conducted, measuring: (1) semantic memory (2) cognitive control and error monitoring, and (3) processing of emotional facial expressions. Covert processes in these tasks were assessed with event-related brain potentials. A mood rating questionnaire indicated a relaxation effect of the restaurant as compared to the plain meal situation. The restaurant meal increased sensitivity to threatening facial expressions and diminished cognitive control and error monitoring. No effects were observed for semantic memory. These findings provide the first experimental evidence that a restaurant meal with a social component may be more relaxing than a meal eaten alone in a plain setting and may reduce cognitive control.

Timing of serving dessert but not portion size affects young children's intake at lunchtime.

The purpose of this repeated exposure, randomized, cross-over quasi-experimental study was to determine the individual and combined impact of (a) the timing of serving dessert and (b) portion size of main course in 2-5 year old children (n=23) on energy intake at lunch in a childcare setting. Children were served two study lunches (fish or pasta, each with dessert) twice a week for 12 weeks that differed in the timing of dessert (served with or after the main course) and portion size of the main course (reference portion or 50% larger portion). Analyses of variance revealed that serving dessert after the meal resulted in higher energy intakes from both the main course and from dessert, and therefore greater total intake at the meal. Portion size of the main course did not influence total energy intake at the meal. Results indicate that the timing of serving dessert affects children's energy intake regardless of the portion size of the main course. Specifically, serving dessert with the meal reduces total energy intake regardless of the main course portion size. This suggests that offering dessert with the main course may be an effective strategy for decreasing total energy intake at meals in preschool-aged children.

[Programs aimed to increase the nutritional content of lunch packs; systematic review]. / Programas para mejorar el contenido nutricional de las fiambreras (loncheras); revisión sistemática.

BACKGROUND: It is recommended that a healthy lunch packs (LP) should include fruits, vegetables and whole grains, but LP have been found to be unhealthy. Several studies have explored the efficacy of promoting the inclusion of fruits and vegetables in the LP. We have not found published systematic reviews of randomized intervention trials that assess the efficacy of these interventions. OBJECTIVE: The aim of this study was to analyze randomized clinical trials assessing the effect of interventions addressed to improve the quality of the content of LP and the consumption of fruits and vegetables. METHODS: An electronic search was conducted in /PubMed and Ebsco data base, of randomized intervention trials published up to April 2013. RESULTS: Five studies met the inclusion criteria, which included 2.5 to 11 yo children. The time of intervention ranged from 0.5 to 10 months, and the retention rate was ≥ 75%. In all the studies a significant increase in the quantity of fruit and vegetables in the LPs and their consumption in the intervention group was observed. CONCLUSIONS: This review shows a consistent and positive effect of intervention programs addressed to improve the quality of the LPs and the consumption of fruits and vegetables among school age children.

Antecedentes: Se recomienda que la lonchera (fiambrera) saludable incluya frutas, verduras y granos integrales. Sin embargo, se ha observado que el contenido de las loncheras (fiambreras) escolares (LE), no es saludable. Se han realizado estudios para promover la inclusión de frutas y verduras en las LE, pero no hemos encontrado revisiones sistemáticas de estudios aleatorizados que valoren la eficacia de estas intervenciones. Objetivo: El propósito de este estudio fue analizar intervenciones aleatorizadas que evaluaran el efecto de programas para mejorar la calidad de las LE y el consumo de frutas y verduras. Métodos: Se realizó una búsqueda electrónica en MEDLINE/PubMed y Ebsco, de estudios aleatorizados que promuevan la inclusión de alimentos saludables en las LE, y publicados hasta abril de 2013. Resultados: Cuatro estudios cumplieron con los criterios de inclusión. La edad de los niños osciló de 2.5 a 11 años. El tiempo de intervención y seguimiento varió de cuatro meses a dos años, y el promedio de retención fue ≥75% en tres estudios. En todos los estudios se observó un incremento significativo en el contenido de frutas y verduras en las LE y un incremento en su consumo. Conclusiones: en esta revisión se demuestra un efecto positivo y consistente de los programas de intervención dirigidos a mejorar la calidad de las LE y el consumo de frutas y verduras entre escolares.

Toddlers and preschoolers consume more dietary fiber when high-fiber lunch items are served.

BACKGROUND: Increasing fiber intake by consuming high fiber foods, which are also high in other nutrients, can improve diet quality and reduce the risk for disease. However, most children do not meet fiber intake recommendations. Food provided at child care centers is a major source of daily nutrients, including fiber, for a large portion of children in the U.S. The aim of this study was to determine if serving novel, high fiber lunch items would successfully increase fiber intakes in toddlers and preschoolers. METHODS: Four high-fiber entrées were developed and served to children (n=54) at lunch in a local child care center. Consumption was compared to usually served lunches and fiber intake recommendations. RESULTS: Toddlers consumed 89% of their recommended calories at the lunch meal and an average of 72% of the entrees; preschoolers consumed 74% of their recommended calories and 59% of the entrée, on average. Each entrée was high in fiber, providing, on average, 3.2 ± 1.6g fiber for toddlers and 4.1 ±1.9g fiber for preschoolers. These high fiber lunches contributed significantly more fiber than the usual lunch foods for most children. CONCLUSIONS: Data indicate that children are accepting of high fiber, novel lunch items, thus indicating that serving high fiber lunch items at child care may increase dietary fiber intake in children.

Five-year changes in school recess and lunchtime and the contribution to children's daily physical activity.

OBJECTIVE: To investigate the longitudinal changes in children's recess and lunchtime physical activity levels and in the contribution of recess and lunchtime to daily physical activity levels over 5 years among 5-6- and 10-12-year olds. METHODS: Data were drawn from two longitudinal studies that were conducted in metropolitan Melbourne, Australia. Boys and girls (n=2782) aged 5-6 years and 10-12 years participated in baseline (T0) measures. Physical activity (n=2490) was measured every 60 s for eight consecutive days using hip-mounted accelerometry. Subsequent measurements were taken at 3-year (T1; n=773) and 5-year (T2; n=634) follow-up. Physical activity intensities were derived using age-adjusted cut-points. Sedentary time was defined as 100 counts/min. Longitudinal data were analysed using three-level (time, child, school) multilevel analyses, stratified by sex and cohort, and adjusted for potential confounding variables. RESULTS: Significant decreases in recess and lunchtime moderate and vigorous physical activity were observed (p<0.001), with larger decreases occurring in the older cohort. Associated increases were observed in sedentary time over time (p<0.01). Although the contribution of recess to daily moderate intensity physical activity increased in the younger cohort over time (p<0.001), significant decreases were observed in the older cohort (p<0.001). CONCLUSION: Physical activity levels during recess and lunchtime decreased in both cohorts over time. Decreases in the contribution of recess and lunchtime to older children's daily physical activity were also observed. Interventions are needed in both primary and secondary schools to promote physical activity levels during recess and lunchtime, particularly during the early years of secondary school.